L'entrecote   

Ingredients :
500	gm	rump steak, in the piece 5cm thick
1/2	cup	water
1	tbl	lemon juice
1/4	cup	Dijon mustard
25	gm	butter
2	tsp	dried tarragon or 1 tablespoon freshly chopped tarragon
		Salt and pepper

How to cook :

Heat a heavy-based frying pan until very hot.
Cook steak on one side for 4 minutes.
Turn and cook other side for a further 4 minutes.
Remove from pan and rest meat while preparing sauce.
Add water to frying pan.
Add lemon juice and mustard and bring to the boil.
Slowly stir in butter until melted.
Add tarragon, salt and pepper.
Stir to combine.Slice steak thinly and serve with sauce poured over.

Tags :

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